For ➍400 g tilapia filets (or 4 small filets)*
2 ts butter
salt & pepper
2 green onions or scallions
5 ts herbes de Provence
Preheat the oven to 200°C. Clean the onions, cutting off most of the green. Cut them in 2 pieces, and slice each piece in half lengthwise.
Prepare 4 sheets of aluminum foil. On each sheet of foil, place ½ ts of butter. Drape a filet over the butter, add salt and pepper to taste and one quarter of the sliced onions. Add about ½ ts of water to each packet, sprinkle ¼ of the herbes de Provence on top of each. Fold the foil up and over the filet until you have a loose packet, making sure there's some room inside to steam. Seal all edges. Repeat for the other filets.
Put the packets on a baking sheet. Put into oven for 20 to 25 m.
Serve with basmati rice.
Prepare 4 sheets of aluminum foil. On each sheet of foil, place ½ ts of butter. Drape a filet over the butter, add salt and pepper to taste and one quarter of the sliced onions. Add about ½ ts of water to each packet, sprinkle ¼ of the herbes de Provence on top of each. Fold the foil up and over the filet until you have a loose packet, making sure there's some room inside to steam. Seal all edges. Repeat for the other filets.
Put the packets on a baking sheet. Put into oven for 20 to 25 m.
Serve with basmati rice.
*Use another firm fish instead.
